Lemon Raspberry Swirl Pound Cake

Lemon and raspberry make a great summer flavor combination. This pound cake makes a great addition to any summer spread and makes a lovely presentation.

Servings: 16

Ingredients:

1 cup

Unsalted Butter, softened

2½ cups

Sugar

5

Large Eggs

2 tsp

Vanilla Extract

3 cups

All Purpose Flour, sifted

½ tsp

Baking Powder

½ tsp

Salt

¾ cup

Whole Milk

¼ cup

Fresh Lemon Juice

4 tsp

Grated Lemon Peel

½ cup

Seedless Raspberry Preserves

Confectioners Sugar & Raspberries, for garnish

Directions:

Preheat oven to 325 degrees. Grease and flour a 10 inch bundt cake pan, then set aside. Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract. In a separate bowl, sift together flour, baking soda, and salt. Alternately add to creamed mixture with the milk, starting and ending with the dry ingredients. Stir in lemon juice and peel until blended. Reserve 1/3 cup batter and set aside remaining 2/3. Gently whisk preserves into reserved batter until well incorporated. Pour half of the 2/3 cup of the original batter into pan and even out with a rubber spatula. Add raspberry batter, then the rest of the original. Swirl with a butter knife and level with a spatula.

Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool before inverting. Garnish with confectioners sugar, raspberries, and mint.